How To Make Sushi: Your Step-By-Step Guide To Making Sushi

Ebook

Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish

Ebook

How To Make Sushi At Home And Stop Being Intimidated By It? (Step By Step Guide with Colorful Pictures)

Ebook

The Everything Indian Slow Cooker Cookbook: Includes Pineapple Raita, Tandoori Chicken Wings, Mulligatawny Soup, Lamb Vindaloo, Five-Spice Strawberry Chutney...and hundreds more!

Ebook

Healthy Brunch & Breakfast Eats Low Fat & Low Cholesterol Recipe Cookbook 55+ Heart Healthy Recipes: Health, Nutrition & Dieting Recipes Collection, #2

Ebook

Pressure Cooker Cookbook: Ultimate: Ingenious & Delicious Meals All In One Cooker (Instant Pot, Instant Pot Slow Cooker, Pressure Cooker Cookbook, Electric Pressure Cooker, Instant Pot For Two)

Ebook

The Everything Salad Book: Includes Raspberry-Cranberry Spinich Salad, Sweet Spring Baby Salad, Dijon Apricot Chicken Salad, Mediterranean Tomato Salad, Sesame Orange Coleslaw

Ebook

Crockpot

Ebook

The Everything Mediterranean Cookbook: Includes Homemade Greek Yogurt, Risotto with Smoked Eggplant, Chianti Chicken, Roasted Sea Bass with Potatoes and Fennel, Lemon Meringue Phyllo Tarts and hundreds more!

Ebook

Cooking for Absolute Beginners

Ebook

The Everything Healthy Slow Cooker Cookbook

Ebook

Indian Instant Pot: 101 Traditional Indian Recipes Made Easy & Fast

Ebook

George Foreman's Indoor Grilling Made Easy: More Than 100 Simple, Healthy Ways to Feed Family and Friends

Ebook

The Everything College Cookbook, 2nd Edition: 300 Easy and Budget-Friendly Recipes for Beginner Cooks

Ebook

Smokin' Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue

Ebook

Student-friendly cookbook: Cheap, Quick, And Healthy Meals. Delicious, Time-Saving Recipes On A Budget (New Version)

Ebook

How to Cook In A Jiffy Even If You Have Never Boiled An Egg Before: How To Cook Everything In A Jiffy, #4

Ebook

Easy Indian Recipes for Everyone

Ebook

The Ultimate Guide to Cooking Lentils the Indian Way: How To Cook Everything In A Jiffy, #5

Ebook

The Instant Pot Cookbook: 90 Healthy and Quick Recipes For Your Electric Pressure Cooker

Ebook

The Everything Easy Vegetarian Cookbook: Includes Mushroom Bruschetta, Curried New Potato Salad, Pumpkin-Ale Soup, Zucchini Ragout, Berry-Streusel Tart...and Hundreds More!

Ebook

Healthy Budget Meals

Ebook

Seriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying Meals

Ebook

So You Want To Strength Train...Now What? Step-by-Step Instructions & Essential Info That Truly Simplify How to Structure Your Best Strength Training Program, Including Sample Workouts!

Ebook

Along Came a Different

Ebook

Tasty Korean American Cookbook : Easy and Delicious Korean recipes to Enjoy at Home

Ebook

Indian Cookbook: Easy Traditional Indian Recipes

Ebook

Student-Friendly Cookbook: Cheap, quick, and healthy meals. Delicious, time-saving recipes on a budget

Ebook

Low Fat, Low Sugar: Essential vegetarian collection

Ebook

Salad Recipes For Dummies

Ebook

Vegetarian Indian Cookbook: Healthy & Complete Vegetarian Indian Cuisine Made Easy

Ebook

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Ebook

Back to Eden

Ebook

Homegrown & Handmade: A Practical Guide to More Self-Reliant Living

Ebook

The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs

Ebook

The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes

Ebook

The Everything Plant-Based Meal Prep Cookbook: 200 Easy, Make-Ahead Recipes Featuring Plant-Based Ingredients

Ebook

Summary of Dr. Kellyann's Bone Broth Diet: by Dr. Kellyann Petrucci - Lose Up to 15 Pounds, 4 Inches - -and Your Wrinkles! - - in Just 21 Days - A Comprehensive Summary

Ebook

The Plant Paradox Family Cookbook: 80 One-Pot Recipes to Nourish Your Family Using Your Instant Pot, Slow Cooker, or Sheet Pan

Ebook

Native American Herbalist's Bible - 10 Books in 1: Create Your Green Paradise of Medicinal Plants and Herbal Remedies to Unleash Your Vitality: Herbal Apotecary Collection

Ebook

Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits

Ebook

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ebook

Mediterranean Diet: 70 Easy, Healthy Recipes

Ebook

Joy of Cooking: 2019 Edition Fully Revised and Updated

Ebook

The Tucci Table: Cooking With Family and Friends

Ebook

The Dorito Effect: The Surprising New Truth About Food and Flavor

Ebook

Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day

Ebook

I'm Just Here for More Food: Food x Mixing + Heat = Baking

Ebook

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen

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Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast

Ebook

Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind

Ebook

The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan

Ebook

Foraging for Survival: Edible Wild Plants of North America

Ebook

The Everything Macro Diet Cookbook: 300 Satisfying Recipes for Shedding Pounds and Gaining Lean Muscle

Ebook

In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland

Ebook

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

Ebook

Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes

Ebook

Intermittent Fasting for Women: Beginners Guide to Learn Burn Fat in 30 Days or less for Permanent Weight Loss in Simple, Healthy and Easy Scientific Way, Eat More and Lose Weight With Ketogenic Diet

Ebook

Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan

Ebook

The Unofficial Disney Parks Cookbook: From Delicious Dole Whip to Tasty Mickey Pretzels, 100 Magical Disney-Inspired Recipes

Ebook

Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot

Podcast episode

Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

Podcast episode

1510: Four Things Women in Their 40's Need to Know About Fitness: In this episode Sal, Adam & Justin cover four things that women need to focus on during their 40's and beyond to optimize their level of fitness. Why are women more receptive to seek out help? (2:50) The common misconceptions about women in their...

Podcast episode

Yakumi: Delicious Ingredients That Also Support Your Health: Our guest is Elizabeth Andoh, who already joined us 11 times and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. She is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Yakumi. You may have never heard of this word, but yakumi plays a very important role in Japanese food. Yakumi means herbs and spices but the idea goes far beyond your palate. They not only offer delicious flavors and tastes but also plenty of health benefits. Ther

Podcast episode

Kombu: Healthy, Sustainable, Delicious Sea Vegetables: Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory. When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands. In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine. Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention,

Podcast episode

All About Tuna/Maguro (And Sustainability): Our guest is Masamitsu Ishibashi who is the president and CEO of Misaki Megumi Suisan based in Japan. Founded in 1986, the company has been focused on processing and sales of fresh seafood, in particular tuna. Tuna, or Maguro in Japanese, is one of the most popular fish among sushi lovers. Not only does the fish have a very special place in Japanese food culture, but on the other hand, sustainability is a major issue nowadays and seafood including maguro is one of the frequently discussed areas.  Masamitsu is devoted to educating people around the world about the precious taste and flavors of maguro and at the same time he aims to become the most sustainable maguro purveyor in the world.  In this episode, we will discuss how important maguro is in Japanese food culture, the characteristics of different parts of maguro, how Masamitsu exercises sustainability, and much, much more!!!

Podcast episode

Episode 36: Blythe Whitten-Snarr, Ocean Hugger Foods

Podcast episode

Chicken Fried Scallop “Po Boy” with Miso Mayo: In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded le...

Podcast episode

Ask the Expert: How to Make Great Japanese Dashi Stock?: Our guest is Shohei Miyajima who is the manager of Dashi Okume in Brooklyn, New York. The New York location of Dashi Okume opened in September 2022 but the history of the company Okume goes back to 1871. Dashi is a Japanese-style stock, but unlike western style stock it is used very extensively in Japanese cuisine. Dashi provides a rich umami taste, which is foundational in many Japanese dishes. Dashi is very easy to make in your kitchen because its ingredients have been carefully made over a long time with special techniques. Dashi Okume sells a whole variety of premium ingredients of dashi and you can customize your dashi flavor as well. In this episode, we will discuss why Shohei decided to become a dashi expert, main ingredients of dashi and their characteristic flavors, how to effectively maximize umami by combining different dashi ingredients, easy recipes that you can try with dashi, and much, much more!!!

Podcast episode

How to prepare, make & cook with Tofu

Podcast episode

Eating Wild in Japan: Our guest is Winifred Bird who is a writer, translator, lifelong cook, and lover of plants, based in northern Illinois. Winnie recently published a fabulous book called “Eating Wild Japan - Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes” from Stone Bridge Press. When we talk about Japanese cuisine, we tend to think of dishes like sushi, ramen and kaiseki without considering enough about native ingredients that play a significant role in Japanese food culture. One of the most important ingredients is sansai or edible wild plants. Since two-thirds of Japan’s total land area is forested, you can find amazing seasonal edible plants throughout Japan. Winnie is one of the very few people who discovered the charm of sansai and wrote a book about it in English, based on her experience of living in Japan for 9 years. In this episode, we will discuss Winnie’s eventful life in Japan, what sansai is, why sansai is so important in Ja

Podcast episode

The Rise of Furikake: Discovering its Unique Flavors and Applications: Furikake seasoning is a savory Japanese condiment used to add flavor to rice, fish, and vegetables. The name furikake means "to sprinkle," and it is typically made from a blend of ingredients that may include dried nori (seaweed),

Podcast episode

Obsessed With Ice: What is Kakigori?: Our guest today is Elizabeth Andoh, who has joined us 12 times previously to share her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, where she has lived for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.” Today’s topic is ice. It’s summertime and we all love refreshing cooling sweets. In Japan, ice has been an important part of its food culture. The most famous food would be Kakigori, a type of shaved ice dish with unique flavor and texture. Its aesthetic is another reason Kakigori is so popular. You can go to a specialty shop or Japanese-style caf

Podcast episode

7. Food: Jason and Paul discuss various type of food and drink that can be found in Japan.

Podcast episode

21. Sushi: Jason and Paul discuss all things sushi!

Podcast episode

Veggie Sushi with Wolfgang Puck and Tetsu Yahagi at Merois: Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and...

Podcast episode

A Nomadic Fishmonger Is Inspiring the Future of Seafood: Our guest is Arimi Asai who is the co-founder of Fish & Dish Sakanaya Asai based in Tokyo. Fish & Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing its whole shape. It is easy and convenient but the process reminds us that we have become very distant from how we used to eat fish. Arimi and her husband Kazuhiro have a mission to shrink the distance. Their innovative mom & pop business has no address and they are ready to deliver the freshest fish straight from the market to wherever their clients are. Not only that, they offer various catering and educational services to teach how a whole fish is broken down and comes to your plate. Their business started in 2015 and the idea of a fishmonger without a storefront has become popular through word-of-mouth recommendations among foodies and environmentalists alike.

Podcast episode

In Pursuit of Sustainability With the Power of Koji: Our guest is Tetsuji Ishigaki who is a scientist and the president & CEO of SOI inc. based in Shizuoka, Japan. The company produces sustainable foods and ingredients using Japanese koji mold.  Tetsuji has a strong mission to help to create a fully sustainable society by providing healthy products. It sounds like a cliché but what he does is real. His family started a koji manufacturing business in 1739 and with the deepest understanding of the Japanese national mold, Tetsuji has been inventing unique items, such as delicious snack bars made with coffee grounds.  In this episode, we will discuss Tetsuji’s fascinating family history, what koji is and why it is so unique and powerful to produce sustainable products, fascinating examples of his delicious and sustainable foods like zero-waste coffee syrup, what koji can do beyond making fermented foods, and much, much more!!!

Podcast episode

Episode 163: Born to Preserve the Koji Culture: "Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it! Indeed, koji, the beneficial mold, is a quintessential element of Japanese food culture. Koji is also becoming a buzz word in the global culinary industry. For example, René Redzepi of Noma, the renowned restaurant in Denmark, included koji in his recent book ""The Noma Guide to Fermentation"". In this episode, Koichi will discuss his 6th generation-old family business, what koji is, how to use it, and much, much more!!!"

Podcast episode

America’s Best Sushi Made in the Meat Kingdom: Our guest today is David Yoshitomo Utterback, the chef/owner of Yoshitomo in Omaha, Nebraska. Japanese sushi has become a big part of American food culture. The presence of many great non-Japanese sushi chefs in the U.S. proves that sushi does not belong only to Japan. These chefs serve to inspire the tradition and help push it further. David is a classic example of one of these chefs. He was nominated for Best Chef: Midwest by the James Beard Foundation in 2023, and this year, his restaurant Yoshitomo has been nominated for the 2024 Outstanding Restaurant Award by the Foundation as a semifinalist (the results of this competition will be announced on June 10th in Chicago). Also, the Washington Post named Yoshitomo one of America’s best sushi restaurants in December 2023. On this episode, we will discuss how David got into the world of sushi, how he studied sushi-making in Omaha, Nebraska (where beef is king), his original sushi that mer

Podcast episode

Sushi Sensation: Fun Facts and Etiquette: Sushi Sensation: Unraveling Japan's Culinary Wonders with Fun Facts and Etiquette

Podcast episode

Cuts and cooking - lamb for our inner chef!

Podcast episode

KAMBUTSU: The Dried Darlings of the Japanese Kitchen: Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”. Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve. In this episode, we will discuss what kambutsu is, why they are so pr

Podcast episode

Toshikoshi Soba: Breaking Off the Pain of 2020 with Noodles (Ep. 66): Toshikoshi soba is the Japanese tradition of eating soba noodles on New Year's Eve. It's a custom that has continued since the 1700s. There are quite a few reasons why. Some have to do with long life, wealth, and breaking off all the hardships from...

Podcast episode

Shojin Ryori: Japanese Vegan ＆ Vegetarian Dishes: ​ Our guest is Elizabeth Andoh, who already joined us 9 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”Today’s topic is Shojin ryori. Plant-based foods are becoming increasingly popular globally for health and environmental awareness. Shojin ryori is the traditional Japanese vegan and vegetarian dishes that were developed around 800 years ago. I

Podcast episode

Kayoko: Former NHK Producer and Founder of Yoga Gives Back

Podcast episode

Donburi: A Japanese Food As Comforting As Ramen: Our guest is Elizabeth Andoh who joined us 8 times on Episodes 18, 61, 83, 99, 108, 131, 156, 180 and shared her truly deep insight into traditional Japanese food culture. Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food. Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku” and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions” In this episode, we will discuss Donburi. Donburi is one of the most popular comfort foods in Japan. It is as popular as ramen in Japan but it is not well-known outside the county. Join us to discover what donburi is, why it is so popular in Japan,

Podcast episode

? HOW TO TALK ABOUT FOOD IN ENGLISH A2

Podcast episode

Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze: Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu...

Podcast episode

64 Yuji Dreams of Noodles: Chatting About Ramen, Fish & Osakana w. Restaurant Owner & Fish Expert Yuji Haraguchi: A Podcast About Japan by JapanKyo.com

Podcast episode

Rintaro: Merging Japanese and Californian Food Culture At Their Best: Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years. Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food. In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!